QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON
- 1 July 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (4) , 383-385
- https://doi.org/10.1111/j.1365-2621.1970.tb00937.x
Abstract
SUMMARY— N.P.N., sarcoplasmic, fibrillar and stroma protein nitrogen in different cuts of the mutton carcass have been estimated to evaluate the emulsion‐forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared with mutton from the cut, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass.Keywords
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